Introduction

This Raspberry Pistachio Cake is a delightful treat combining nutty pistachio flavors with fresh raspberry jam and creamy raspberry buttercream. Perfect for celebrations or a special dessert, it offers a moist crumb and a vibrant, tangy twist.

A four-layer cake is shown with a slice removed, revealing the inside layers placed on a white marbled round board. The cake has three thick light green sponge layers, alternating with two layers of bright red raspberry jam and thin pink frosting. The outside is covered smoothly with light pink frosting, topped with whole fresh red raspberries and small green pistachio crumbs scattered on top and around the board. A single red raspberry and a knife with pink frosting lie in front of the cake. The background has soft pink flowers blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g unsalted pistachios, blended into flour
260 g all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
180 g butter, room temperature
300 g granulated sugar
4 large eggs, room temperature
240 g sour cream, room temperature
60 g vegetable oil (e.g., canola oil)
2 tsp vanilla extract
250 g frozen raspberries
50 g granulated sugar (for raspberry jam)
2 tsp lemon juice
1 tsp vanilla extract (for raspberry jam)
1 tsp cornstarch
2 tsp water
400 g butter, room temperature (for buttercream)
660 g powdered sugar
1 1/2 tbsp freeze dried raspberry powder
2 tsp vanilla extract (for buttercream)
2 tbsp whole milk, room temperature

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) conventional and prepare a 3 x 20 cm (8-inch) baking pan lined with parchment paper.
Step 2: Blend the unsalted pistachios into a fine flour-like consistency.
Step 3: Sift together the blended pistachios, all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, use an electric mixer to cream the butter and granulated sugar on high speed for 3 minutes until fluffy.
Step 5: Add the eggs two at a time, mixing until fully incorporated after each addition.
Step 6: Add half the dry ingredients on low speed and mix until just combined.
Step 7: Add the sour cream, vegetable oil, and vanilla extract, mixing gently to combine.
Step 8: Add the remaining dry ingredients and mix until fully combined. Use a rubber spatula to fold the batter gently to ensure even mixing.
Step 9: Pour the batter into the prepared pan and bake for 20-23 minutes or until a tester comes out clean.
Step 10: Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Step 11: For the raspberry jam, combine frozen raspberries, granulated sugar, vanilla extract, and lemon juice in a saucepan. Heat until raspberries start breaking down and mixture bubbles, then reduce to a simmer.
Step 12: Simmer for 8 minutes, stirring occasionally and mashing the raspberries with a spatula.
Step 13: Mix cornstarch and water in a small cup, then stir into the jam. Cook for 1 more minute until thickened.
Step 14: Transfer jam to a shallow bowl and refrigerate until cool, about 1 hour.
Step 15: For the buttercream, sift together powdered sugar and freeze dried raspberry powder.
Step 16: Beat the butter on medium/high speed for 4 minutes until creamy, scraping down the bowl, then beat for another 2 minutes.
Step 17: Add the powdered sugar mixture, vanilla extract, and milk in two additions, whipping well after each.
Step 18: Scrape the sides and mix one final time on low speed for 2 minutes until smooth.
Step 19: To assemble, place one cake layer on a serving dish. Spread two large scoops of buttercream, creating a border indent to hold the raspberry jam.
Step 20: Spread half the raspberry jam evenly over the buttercream.
Step 21: Add the next cake layer and repeat with buttercream and remaining jam. Top with the last cake layer.
Step 22: Chill the assembled cake in the fridge for 20 minutes to set the buttercream before applying a thin crumb coat.
Step 23: Cover the cake with the remaining buttercream, smoothing it evenly. Optionally, garnish with fresh raspberries and chopped pistachios.

Tips & Variations

Use fresh raspberries instead of frozen for a brighter flavor in the jam.
To make the cake gluten-free, substitute all-purpose flour with a gluten-free blend suitable for baking.
Freeze the cake layers for easier slicing and layering without crumbs.
For a vegan version, replace butter with plant-based margarine and use flax eggs.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving to enjoy the best texture and flavor. Leftover cake can be frozen wrapped tightly for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A slice of three-layer pistachio cake with a light green crumb texture, each layer separated by a thick spread of creamy pink frosting and a thin layer of bright red raspberry jam in between. The outside of the cake is evenly covered with smooth pink frosting. The slice sits on a white plate placed on a white marbled surface, with fresh raspberries scattered around and another slice of cake blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pistachios instead of pre-blended pistachio flour?

Yes, you can blend fresh unsalted pistachios at home to make your own pistachio flour. Just pulse them in a food processor until finely ground but be careful not to over-process into nut butter.

What if I don’t have freeze dried raspberry powder for the buttercream?

If freeze dried raspberry powder isn’t available, you can omit it and add a teaspoon of raspberry jam to the buttercream for flavor, though the color and texture will be less vibrant.